Yeast Free Vanilla Spiced Fruit Chutney
Sweet, tangy, and warmly spiced, this fruit chutney is the kind of condiment that makes everything it touches taste more interesting — from a simple cheese board to roasted chicken or a grain bowl. The combination of apple, mango, and dried cranberries creates a layered sweetness that gets balanced beautifully by apple cider vinegar and honey, while Ceylon cinnamon, turmeric, and a finishing touch of vanilla powder give it a depth that feels almost luxurious. For anyone navigating a yeast-free lifestyle, chutneys can be a minefield — many store-bought versions contain malt vinegar, added sugars, or fermented ingredients that sneak yeast in through the back door. This one sidesteps all of that by using apple cider vinegar and honey as the only acidic and sweet elements, keeping every ingredient clean and straightforward. The technique is simple: sauté aromatics, simmer everything down until thick and jammy, then stir in vanilla off the heat so its delicate flavor stays bright. It thickens further as it cools, so you end up with a glossy, spoonable chutney that looks and tastes like it took far more effort than it did. Make a batch and keep it on hand — it genuinely elevates the most ordinary meals.
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Learn more →Ingredients
8 servings
- 2 medium apples, peeled, cored, and diced into ½-inch pieces
- 1 cup fresh or frozen mango, diced into ½-inch pieces
- ½ cup dried cranberries, unsweetened or honey-sweetened
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ cup apple cider vinegar
- 3 tbsp honey
- ¼ cup water
- ½ tsp vanilla powder
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp coconut oil
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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